DILLY BEAN POTATO SALAD
Green beans and dill pickles perk up this pretty potato salad, and the Italian-style dressing adds a refreshing tang. My Irish grandmother made it for family gatherings, even though I've changed a bit, Nanny always comes to mind when I dish it up. -Marguerite Novicke, Vineland, New Jersey
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 14-16 servings.
Number Of Ingredients 17
Steps:
- Place 1 in. of water and beans in a skillet; bring to a boil. Reduce heat. Cover and simmer for 8-10 minutes or until crisp-tender; drain and set aside., Meanwhile, place potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil. Reduce heat. Cover and cook for 15-20 minutes or until tender; drain and cool. , Cut potatoes into 1/4-in. slices; transfer to a large bowl. Add the onions, celery, pickles, dill, parsley and garlic., In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over potato mixture. Add beans; gently toss.
Nutrition Facts : Calories 200 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 650mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein.
SOUTHERN DILL POTATO SALAD
My mother made this potato salad for me as a boy growing up in Spanish Fort, Alabama (on the Gulf of Mexico). I have re-created it with a slight modern tangy twist. I know you will like it! Best taste is achieved when the salad is covered and placed in refrigerator overnight.
Provided by NE1canCook
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Place the potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut the potatoes into chunks. Set the potatoes aside.
- In a bowl, stir together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, onion, celery, celery salt, and salt and pepper until well mixed.
- Place the potatoes and eggs in a large salad bowl, and sprinkle with dried dill. Pour the dressing over the potatoes and eggs, and mix lightly. Cover and refrigerate the salad for at least 30 minutes. Serve cold.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 10.8 g, Cholesterol 133.6 mg, Fat 24.1 g, Fiber 1 g, Protein 5.9 g, SaturatedFat 6.3 g, Sodium 412.7 mg, Sugar 1.3 g
DILLED POTATO-BEAN SALAD
Looking for a simple side to serve a crowd? Check out this warm potato salad, including Progresso® kidney beans, ready to serve in 35 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 14
Number Of Ingredients 10
Steps:
- In 3-quart saucepan, place potatoes and 4 cups water. Heat to boiling over medium-high heat; reduce heat. Simmer uncovered 8 to 10 minutes or until potatoes are tender; drain.
- Meanwhile, in small bowl, beat oil, vinegar, salt and pepper with whisk until blended.
- In large bowl, place potatoes, celery, dill, onions, beans and 3 of the eggs. Pour dressing over salad; stir gently to coat. Garnish with remaining egg. Let stand 5 minutes. Serve warm.
Nutrition Facts : Calories 210, Carbohydrate 18 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving (1/2 Cup), Sodium 200 mg, Sugar 1 g, TransFat 0 g
DILLED POTATO-BEAN SALAD
Looking for a simple side to serve a crowd? Check out this warm potato salad, including kidney beans, ready to serve in 35 minutes.
Categories Side Dish
Time 35m
Yield 14
Number Of Ingredients 10
Steps:
- In 3-quart saucepan, place potatoes and 4 cups water. Heat to boiling over medium-high heat; reduce heat. Simmer uncovered 8 to 10 minutes or until potatoes are tender; drain.
- Meanwhile, in small bowl, beat oil, vinegar, salt and pepper with whisk until blended.
- In large bowl, place potatoes, celery, dill, onions, beans and 3 of the eggs. Pour dressing over salad; stir gently to coat. Garnish with remaining egg. Let stand 5 minutes. Serve warm.
Nutrition Facts : ServingSize 14 servings
DILL POTATO SALAD
New potatoes are dressed with a tangy dressing of sour cream, dill weed, parsley and Dijon mustard. Sprinkle with sliced green onions before serving, if desired.
Provided by sal
Categories Salad Potato Salad Recipes No Mayo
Time 1h5m
Yield 6
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chill.
- Meanwhile, in a medium bowl combine sour cream, dill, parsley, Dijon, salt and pepper.
- Pour dressing over potatoes and toss gently. Chill before serving.
Nutrition Facts : Calories 228.4 calories, Carbohydrate 35.5 g, Cholesterol 16.7 mg, Fat 8.1 g, Fiber 3 g, Protein 4.3 g, SaturatedFat 5 g, Sodium 345.9 mg, Sugar 1.5 g
WARM SALMON AND POTATO SALAD WITH CREAMY DILL DRESSING
Provided by Sara Lynn Cauchon
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Place the salmon on a parchment-lined baking sheet and sprinkle with salt and pepper. Bake until the salmon is cooked through, about 15 minutes. Use a fork to flake the salmon and set it aside.
- At the same time, steam the potatoes in a steamer basket over 2 inches of boiling water until they become fork tender, 13 to 15 minutes. Remove the potatoes and set aside. To the same steamer basket, add the green beans and steam until tender crisp, about 5 minutes. (Check to ensure there is enough water in the bottom pot at all times.)
- In the meantime, whisk the yogurt, Dijon mustard, dill, lemon zest and juice, garlic and some salt and pepper in a small bowl until well combined. Set it aside.
- In a large serving dish, arrange the cooked potatoes and green beans on a bed of arugula. Top with the flaked salmon and capers and then pour on the dressing.
- Serve immediately or store in the refrigerator for 2 to 3 days. (If you're planning on enjoying this the next day, do not add the arugula until just before eating.)
Nutrition Facts : Calories 306, Fat 7 grams, SaturatedFat 2 grams, Cholesterol 43 milligrams, Sodium 436 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Protein 24 grams, Sugar 5 grams
DILLED POTATO SALAD
What's a picnic without potato salad? This recipe will add delightful new flavor to yours, according to Cam Cox of Hemet, California. "The spices make the difference," she confirms.-Cam Cox, Hemet, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine potatoes, onions and parsley. Combine remaining ingredients; mix well. Pour over potato mixture and mix gently. Cover and chill for at least 1 hour.
Nutrition Facts :
DILLED POTATO AND GREEN BEAN SALAD
Make and share this Dilled Potato and Green Bean Salad recipe from Food.com.
Provided by Chef mariajane
Categories < 60 Mins
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 large pots of salted water to boiling. Add potatoes to one pot. Cover. Simmer 25 minutes, or until tender. Drain; cool slightly.
- Leaving skins on, quarter each potato. Place in medium serving bowl.
- In second pot of boiling water, add green beans and cook briefly, 8-10 minutes, or until crisp tender; drain and rinse with cold water to stop the cooking process. Drain and add to quartered potatoes.
- In a small mixing blend Crisco oil, vinegar, sugar, garlic and salt; pour over potatoes. Cover and refrigerate 2 hours.
- Stir onion, celery and hard-cooked eggs into potato mixture.
- In a small mixing bowl blend the mayonnaise and dill weed; Mix well. Cover and refrigerate at least 3 hours.
- Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 550.6, Fat 31.2, SaturatedFat 4.8, Cholesterol 117.2, Sodium 968.3, Carbohydrate 61.2, Fiber 9.5, Sugar 8, Protein 10.6
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- Meanwhile, wash the potatoes and chop them into bite-sized pieces. Wash the green beans and chop off the ends. Coarsely chop the fresh dill. Finely chop the shallot, then place it in a small bowl with the sherry vinegar to sit.
- When the water comes to a boil, place the potatoes in boiling water for a total of about 14 minutes. Prepare a bowl of ice water for the green beans (see next step).
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- Place potatoes in a large pot with a hefty pinch of salt and fill with water, bring to a boil, reduce heat to a gentle boil and cook about 13 – 15 minutes, until potatoes are just fork tender. Drain potatoes and let cool. Once cooled, gently peel the skin away (or leave it on if you prefer). Using your thumb and index finger, pinch the skin and you’ll see it move, skin should come off easily. Cut the potatoes into 1/2 – 3/4 inch cubes.
- In a small bowl, combine the tahini/mayo, mustard, lemon juice, salt and pepper. Mix well. If using tahini, add water slowly until desired consistency. If dressing is too thick, add a tad more water or lemon juice. Alternately, if dressing is too thin, add more tahini or mayo.
- In a large bowl (or pot you cooked the potatoes in) place the potatoes, chickpeas, celery, onion and dill. Pour the dressing over top and mix to combine. Season with mineral salt and fresh cracked pepper.
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